Tuesday, August 21, 2012

Almond Pistachio Kulfi (Indian Icecream)

Kulfi is a dessert that was bought always from shops. Never
realised it can be made at home.Yesterday, for the first time i tried it home
and it turned out to be a super hit. Everyone at home , including my mom loved
it. Here I am sharing the recipe with you. My kulfi is medium sweet. If u want
it sweeter add an extra tbsp of sugar. The recipe gives four pots of the size as shown in picture

Ingredients :

Milk full cream. 1/2
lit.

Sugar. 3
tbsp

Cream. 100
ml

Pistachio flakes.
2tsp

Almond. flakes.
2tsp

Cardamom pd. 2 large
pinches

Saffron. a
few strands

Method:

Boil milk in a heavy bottomed
pan.

Take out 2tbsp milk and soak
saffron strands in it.

Simmer rest of the milk on slow
heat till reduced to half.

Remember to stir constantly so
that milk doesn't stick to the bottom of the pan.

Every time layer of cream (malai)
forms on milk, remove it and keep it in a separate bowl.

Once the milk reduces to half,
remove from fire.

Add saffron milk and sugar . Stir
till sugar dissolves.

Let it cool to room
temperature.

Now add cream and mix well. I
used Amul. *

Break the malai that we had kept
separately, into small bits and add it to the above mixture.

Now mix cardamom pd., almond and
pistachio flakes .

Keep it in the freezer to set.
Mine took 7-8 hours to set.

You can freeze it in kulfi moulds
or earthen pots like I did. Cover the pots with aluminium foil.

To unmould dip the bottom of the
mould in hot water for a second or two. Now run a sharp knife around the edges
of kulfi and over turn the mould on a plate. It will pop out.

Cut and serve.

* I used only the thick part of
Amul cream. To do that ,pour the entire contents of tetra pack(200ml) into a
bowl and use the thick part for this recipe. Remaining cream you can store in
the fridge in an air tight container and use it later .